Myth: If my jars seal, I know my foods have been successfully canned.

Answer: Busted!

A sealed jar simply means a vacuum has occurred in the jar. Pouring hot food in a jar and quickly applying a lid and jar ring will probably result in a weak seal in that jar. This method is called open kettle canning and is extremely dangerous. Live bacteria easily survive this method of getting a jar to seal. Without adequate processing, live bacteria has become sealed in the jar with the food.

When food is canned at home, two problems must be addressed. First, destroy all dangerous bacteria in the food and in the jar. Second, seal the jar so food does not become recontaminated. Getting a seal only addresses half of the problem.

A sealed jar is of no value if dangerous bacteria survive. Follow these steps to address the issue of destroying all the bad bacteria, yeast and mold that occurs naturally in the environment:

• Wash produce before canning.
• Use up-to-date canning recipes.
• Follow the recommended processing methods and times exactly for each food, jar size and style of pack.
• Use a pressure canner to be safe with non-acid foods like corn, green beans, peas, plain beets and other vegetables.
• Foods that contain natural acidity like fruit or fruit jams and jelly may be safely canned in a water bath canner. Foods that have added acidity like pickles and relishes, may also be canned in a water bath canner.

Now that the food has been prepared and canned properly, you want to ensure a good seal on the jar. A good seal is best produced by water bath canning or pressure canning. Since the jar comes out of the water bath canner at 212 degrees F, it develops a strong seal. Processing a closed, filled jar in a canner kills bacteria that might be in the headspace. The purpose of the seal is to prevent the canned food from being recontaminated by bacteria, yeast or mold.

For more information, visit MissouriFamilies or the National Center for Home Food Preservation.

Contributor: Mary Schroepfer, MS, Nutrition and Health Education Specialist, Franklin County, University of Missouri Extension, SchroepferM@missouri.edu

Myth: Modern formulas are almost the same as breast milk.

Answer: Busted!

Both breast milk and infant formula will help your baby grow. However, breast milk is the best first food for babies, according to the American Academy of Pediatrics. Breast milk gives your baby more than just good nutrition. It also provides important substances to fight infection. Deciding to breastfeed can give your baby the best possible start in life. Breastfeeding benefits you and your baby in many ways. It provides warmth and closeness. The physical contact helps create a special bond between you and your baby.

For more information, see the breastfeeding benefits article on the MissouriFamilies website.

Contributor: Damaris Karanja, MA, Nutrition and Health Education Specialist, St. Louis County, University of Missouri Extension, Karanjad@missouri.edu

Myth: It's OK to give your infant cow's milk if you run out of formula.

Answer: Busted!

Cow's milk is not recommended by the American Academy of Pediatrics for children under 1 year old. Infants fed whole cow's milk don't get enough vitamin E, iron and essential fatty acids. They also get too much protein, sodium and potassium. These levels may be too high for the infant's system to handle. Also, the protein and fat in whole cow's milk are more difficult for an infant to digest and absorb. The American Academy of Pediatrics recommends that infants be fed breastmilk or iron-fortified formula during the first 12 months of life.

For more information, review Feeding your newborn on the MissouriFamilies website.

Contributor: Damaris Karanja, MA, Nutrition and Health Education Specialist, St. Louis County, University of Missouri Extension, Karanjad@missouri.edu

Myth: It is best to freeze overripe fruits to prevent spoilage.

Answer: Busted!

If fruits are to be of highest quality after they are frozen, they must be of highest quality in their fresh state. Freezing does not add anything to the original qualities of fresh fruits. The maturity of fruits to be frozen is extremely important in determining the quality of the product. They should be picked at the stage when they are best for eating. Choose fresh firm-ripe fruits. Do not use hard or oversoft fruit. Freeze them before they lose their freshness. If fruits cannot be frozen immediately, refrigerate them.

For more information on freezing fruits, see the MU Extension publication Quality for Keeps: Freezing Fruits or visit the National Center for Home Food Preservation website.

Contributor: Damaris Karanja, MA, Nutrition and Health Education Specialist, St. Louis County, University of Missouri Extension, Karanjad@missouri.edu

Myth: I can use any storage bag or container to freeze food.

Answer: Busted!

Foods for your freezer must have proper packaging materials to protect their flavor, color, moisture content and nutritive value from the dry climate of the freezer. Containers should be airtight and leak-proof so moisture is not lost. Those ice crystals that evaporate from the surface of a product become freezer burn.

There are two types of packaging materials for home use: rigid containers and flexible bags or wrappings. Rigid containers can either be made of plastic or glass. If using glass jars, choose wide-mouth dual purpose jars made for freezing and canning. These jars can withstand extreme temperatures and are suitable for products with some liquid. Covers for rigid containers should fit tightly. If they do not, reinforce the seal with freezer tape which is especially designed to stick at freezing temperatures.

Flexible freezer bags and moisture-vapor resistant wrapping materials such as plastic freezer wrap, freezer paper and heavy weight aluminum foil are suitable for dry packed products with little or no liquid. When using plastic freezer bags, press to remove as much air as possible before closing.

Additional information can be found at Missouri Families or the National Center for Home Food Preservation.

Contributor: Damaris Karanja, MA, Nutrition and Health Education Specialist, St. Louis County, University of Missouri Extension, Karanjad@missouri.edu